All-nature colorful glutinous rice noodles and production method thereof

A production method and pure natural technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of narrow use range, difficult economic benefits, low added value, etc. The effect of flower varieties

Inactive Publication Date: 2011-11-16
ANHUI SCI & TECH UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, my country's current glutinous rice processing industry is mainly based on glutinous rice flour, which belongs to the primary processing of raw materials. The added value of the product is low and the scope of use is narrow, so it is difficult to bring significant economic benefits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Production of orange (carrot) glutinous rice noodles

[0027] When choosing fresh carrot raw materials, the tissues are required to be tender, free from rot, and free from obvious diseases and insect pests. Cut off the old or lignified parts of the sorted raw materials, remove the root tissue, etc., wash the sediment and dust with running water, peel them with lye, and cut them into thin slices with a thickness of 2-3mm. Put into 100 DEG C hot water and blanching for 120 seconds, cool, dry, pulverize, and sieve through a 100-mesh sieve to obtain orange carrot powder. In terms of mass percentage, 78.5% of glutinous rice flour, 4% of carrot powder, 1.5% of konjac powder and 16% of cornstarch were evenly mixed to obtain colored glutinous rice flour. Add 55% of the total amount of water to adjust the color glutinous rice flour. After cooking, extruding, aging and drying, the pure natural orange dry glutinous rice noodles are obtained.

Embodiment 2

[0028] Embodiment 2: the production of purple (purple cabbage) glutinous rice noodle

[0029] To choose fresh purple cabbage, it is required to be tender in quality, with tightly wrapped leaves and no loose leaves, no pests and diseases, and mildew and rot. Cut off the leaf stalks, peel off the outer layer of loose old leaves, polluted leaves, and leaves with diseases and insect pests, then wash away the sediment and impurities in running water, cut into small leaves of about 15×15 mm, and boil them in boiling water for 90 seconds. Put it into a cooling tank, cool it with cold water and drain it, spread it on a tray and bake it. After dehydration, it is crushed and sieved through a 100-mesh sieve to obtain purple purple cabbage powder. In terms of mass percentage, 78% of glutinous rice flour, 2% of purple cabbage powder, 1% of refined konjac flour and 19% of cornstarch are uniformly mixed to obtain colored glutinous rice flour. Add 50% of the total amount of water to adjust...

Embodiment 3

[0030] Embodiment 3: the production of green (spinach) glutinous rice noodle

[0031] Choose spinach with round leaves with lush leaves. The raw materials are required to be fresh and tender, dark green, free of yellow leaves, mildew and pests, and the roots should be cut off. Wash them one by one in clean water and control the water. Put the washed spinach leaves upright in the basket, immerse the lower part in boiling water for 30 seconds, then immerse all the leaves in blanching for 60 seconds, take them out and cool them immediately, drain the water, spread out and bake, and after dehydration The green spinach powder is obtained after crushing and sieving through a 100-mesh sieve. In terms of mass percentage, 78% of glutinous rice flour, 2% of spinach powder, 1% of konjac powder and 19% of cornstarch are uniformly mixed to obtain the colored glutinous rice flour. Add 50% of the total amount of water to adjust the color glutinous rice flour. After gelatinization, moldin...

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PUM

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Abstract

The invention discloses all-nature colorful glutinous rice noodles and a production method thereof. The all-nature colorful glutinous rice noodles are prepared from the following raw materials in percentage by weight: 71-82% of glutinous rice powder, 2-5% of vegetable powder, 0.5-2% of konjac powder and 15-22% of corn starch. In the production method, the vegetable powder and the glutinous rice powder are mixed to manufacture the colorful glutinous rice noodles. The obtained product has the advantages of good taste, rich nutrient ingredient as well as all-nature flavour and color of vegetables. According to the gel characteristics of the konjac powder, the produced rice noodle product has good elastic texture; the vegetable powder and the added corn starch are used for lowering content of amylopectin in the glutinous rice powder, thereby widening the application range of the glutinous rice, and increasing the assortment of the rice noodles product, thus, the product has a good health care function; and the application range of the glutinous rice and the vegetable can be further expanded according to the all-nature colorful glutinous rice noodles. The glutinous rice noodles are produced by a dry method, which is favourable for industrial production. The production method has the advantages of high production efficiency, low energy consumption, high raw material use ratio and less pollution.

Description

[0001] technical field [0002] The invention relates to the technical field of food processing, in particular to a pure natural colored glutinous rice noodle and a production method thereof. Background technique [0003] Because of its affordable price and delicious taste, rice noodles have become a favorite snack of many citizens, and the market demand is great. The raw materials for the production of rice noodles are generally indica rice that is easy to gelatinize, easy to process and shape, high in amylose content, and low in gelatinization temperature. Glutinous rice has low amylose content, high viscosity after gelatinization, and difficult molding. It is generally considered unsuitable for making rice noodles. After searching, it is found that black glutinous rice is used as raw material to produce rice noodles, such as black glutinous rice noodles (patent application number: 97107323.6), black glutinous rice Nutritional fast food instant rice noodles (patent applic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/30
Inventor 陈守江李先保郭元新于雷江玲李凤霞杜传来鲍士宝
Owner ANHUI SCI & TECH UNIV
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